I'm going to try my hand at jerky in my 009. I've had it for a week now, and have smoked 4 pork butts with very good results. I'm using the Hi-Mountain jerky cure/spice mix. Their instructions call for a couple tablespoons of the cure, and the spice mix for 4 pounds of meat. This doesn't seem like very much cure to me, and barely covered the meat. I've got it in a zip loc bag in the fridge to cure for 24 hours. Will the cure cover better as the meat loses juices? I plan on shaking the bag/squishing around the meat a couple times thoughout the curing.
On a side note, I used 3 pieces of hickory on the pork butts. On the jerky (obviously a much shorter smoke) would you suggest less wood? I like a good smoky taste on my jerky, but don't want to over do it.
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